1 rating

Grape-Nuts Turkey Meatballs with Zucchini ‘Noodles’ and Pesto

Spaghetti and meatballs are delicious — make your meatballs with a different type of noodle when you make dinner....
Turkey Meatballs


Spaghetti and meatballs are delicious — make your meatballs with a different type of noodle when you make dinner. Use zucchini to make noodles and have that with turkey meatballs and pesto.


For the meatballs:

  • 1/2 Cup Post Grape-Nuts cereal
  • 1/3 Cup one percent milk
  • 1 Pound lean ground turkey
  • 1/4 Cup Parmigiano-Reggiano cheese, finely grated
  • 1/4 Cup Italian parsley, chopped fresh
  • 1/4 Cup shallot, finely chopped
  • 1 Tablespoon tomato paste
  • 1 large egg
  • 1 clove garlic, minced
  • 1/2 Teaspoon salt
  • 1/4 Teaspoon freshly ground black pepper

For the pesto sauce:

  • 1 Cup fresh basil leaves, packed
  • 1/4 Cup Parmigiano-Reggiano cheese, grated
  • 3 Tablespoons pine nuts
  • 2 cloves garlic
  • 4 Tablespoons extra virgin olive oil
  • Salt, to taste
  • Freshly ground black pepper, to taste

For the pasta:

  • 4 large zucchini
  • 1 Cup grape tomatoes, halved
  • Freshly grated Parmigiano-Reggiano cheese, for garnish
  • Sprigs of fresh basil, for garnish


For the meatballs:

Preheat the oven to 400 degrees F. In a small bowl, soak Grape-Nuts cereal in milk until all the milk is absorbed and the cereal is moist. Set aside.

Once cereal is moistened, combine turkey, Parmigiano-Reggiano, parsley, shallot, tomato paste, egg, garlic, salt, pepper, and moistened cereal in a large bowl. Using fingers, gently mix all the ingredients until thoroughly combined.

Using a small ice cream scoop or meat baller, form the meat mixture into 1 1/2-inch balls (24 meatballs). Place the meatballs on baking sheet covered in non-stick foil. Bake 15 minutes or until cooked through.

For the pesto sauce:

While the meatballs are cooking, prepare the pesto sauce. In a food processor, place basil leaves, Parmigiano-Reggiano cheese, pine nuts, and garlic. Pulse several times to combine. With the food processor running, slowly add the olive oil in a steady stream. Season with salt and pepper, to taste.

For the pasta:

Using a spiralizer, cut each zucchini into “noodles.” In a large saucepan, gently warm the pesto sauce, zucchini noodles, and tomatoes.

When ready to serve, divide the noodles into serving bowls. Top with turkey meatballs. Garnish with freshly grated Parmigiano-Reggiano cheese and a sprig of fresh basil.